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Development of lysozyme-combined antibacterial system to reduce sulfur dioxide and to stabilize Italian Riesling ice wine during aging process

For the purpose of SO(2) reduction and stabilizing ice wine, a new antibacterial technique was developed and verified in order to reduce the content of sulfur dioxide (SO(2)) and simultaneously maintain protein stability during ice wine aging process. Hazardous bacterial strain (lactic acid bacteria...

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Detalles Bibliográficos
Autores principales:	Chen, Kai, Han, Shun-yu, Zhang, Bo, Li, Min, Sheng, Wen-jun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley & Sons, Ltd 2015
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4576969/ https://www.ncbi.nlm.nih.gov/pubmed/26405531 http://dx.doi.org/10.1002/fsn3.238

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